Sliced beef with shredded veg 

Sliced beef with shredded veg


Calories:581 kcal
Preparation:120 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories581 kcal(29%)
Protein56 g(112%)
Fat28 g(35%)
Carbohydrates25 g(10%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

35 ouncesBeef suitable for boiling, e. g. brisket or rump
1 bunchsoup vegetable (carrots, leeks, Hamburg parsley (parsley root), celeriac); chopped
5crushed black peppercorns
3parsley stem
1onions unpeeled
1onions peeled and studded with 1 bay leaf and 2 cloves
In addition
⅔ cupscarrots julienned
¾ cupsLeeks julienned
½ cupsCeleriac julienned
⅓ cupsparsley julienned
¾ cupsonions cut into rings
2 ½ tablespoonsbutter
½ teaspoonspaprika sweet
1 tablespoonwhite wine vinegar
1 tablespoonchopped parsley
3 tablespoonsfreshly grated Horseradish


1 Halve the unpeeled onion and brown in a hot frying pan, cut side down, until both halves are dark brown.
2 Put about 2.5 l water into a pan with 1 tsp salt and bring to the boil. Add the meat, peppercorns, parsley stalks, studded onion, browned onion and the soup vegetables, put a lid on the pan and simmer over a low heat for 1 ½ hours, skimming off the scum from time to time.
3 When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth.
4 Cook the julienned vegetables in the rest of the strained broth until cooked, but still firm to the bite. Meanwhile heat the butter in a frying pan. Add the onion rings and sweat until soft. Season lightly with salt, dust with paprika and deglaze with vinegar.
5 Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.
6 The rest of the broth can be used for soup, and it also freezes well.


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